cmanding wrote:

Sometimes, to get fulfill my craving for 'ice cream', and to get my serving of fruit in for the day, I'll use frozen fruit (frozen berries are actually the lowest in calories), and make sorbet:

1 cup of frozen fruit
1/4 cup of non-fat milk or soy
splash of vanilla
1 tablespoon of honey or agave (agave has a low glycemic level than honey)

Blend it up and you have sorbet! It'll be thick so you'll have to scrape down and mix it in between pulses. Or, add a little milk at a time to loosen up the mix.

Can you use Almond milk instead of Soy? WIll that mess with the flavor? Sorry if this seems like a stupid question, I really am healthy ignorant! Ice cream is one of my favorites so I would love to try a healthy alternative.

Anyone have any good recipes for Brussel sprouts? I bought some and do not know what to do with it! LOL!

I made this yummy salad with brussels sprouts!
http://www.epicurious.com/recipes/food/views/Kale-Brussels-Sprout-Salad-368295

cmanding wrote:

I made this yummy salad with brussels sprouts!
http://www.epicurious.com/recipes/food/views/Kale-Brussels-Sprout-Salad-368295

Since I have never heard of two of the ingredients, I'm glad it prints a grocery list and tells you where to find the ingredients. Thats a nice feature for us culinary challenged people!

It's one of my favorite salads!

Mindy - I also love roasted brussel sprouts - roasted about 35 min at 400 - tossed with olive oil (I used spray), sea salt and pepper. Also fantastic if you mix balsamic vinegar into it! Yummy! Hubby never ate brussel sprouts prior to roasted ones!

http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html

with balsamic: http://www.ourbestbites.com/2011/02/oven-roasted-balsamic-brussels-sprouts/

Here's a less healthy recipe from a restaurant in LA - they make this brussel sprouts salad that will convert ANYONE - OMG!
http://articles.latimes.com/2012/feb/23/food/la-fo-sos-brusselssprouts-20120223
It would probably be just as good roasting the sprouts vs frying, to make it healthier.

Bon appetite!

Sam, I'm trying that first recipe link today. It looks super easy and I have olive oil, salt and pepper! I will let you know if I like it!

Well, I think I burnt them... I made half the batch with the olive oil, salt and pepper and the other half with olive oil and greek seasoning. I think I liked the salt and pepper taste better. They are good but I think they will be better lest burnt. LOL! I also dropped one on the floor so Aspen taste tested one as well.

I'm making stuffed peppers for dinner tonight, but have a question, and hopefully some one can answer it!

I'm wanting to cut out the cals, (It 348 per pepper, and it STUFFS me, but the lower the better) so I was wondering, if I substitute the rice for quinoa would it taste just as good? Has anyone tried that?


I LOVE my peppers, but I don't want to totally mess them up, and then not want to eat them!

I've never had quinoa before, but maybe instead of white rice, you could use brown rice? Or leave the rice out together and use the meat or veggie filling. You could also use couscous. I googled "rice substitute" and got this page, maybe it could be helpful Look's really yummy!

http://jimmyakin.com/2011/10/cooking-with-shirataki-miracle-rice.html

Hayden_69 wrote:

I've never had quinoa before, but maybe instead of white rice, you could use brown rice? Or leave the rice out together and use the meat or veggie filling. You could also use couscous. I googled "rice substitute" and got this page, maybe it could be helpful Look's really yummy!

http://jimmyakin.com/2011/10/cooking-with-shirataki-miracle-rice.html

I'm gonna see if it will work with brown rice. I can't do shirataki stuff. I'm a REALLY picky eater, and it's essentially tofu, and can't force myself to eat it. lol!

It looks like the brown rice would bring my recipe down almost 50 calories

Wow, I love this thread, I'm always up for new recipes.
I feel like contributing something now

This is my all time favourite recipe, It's a winner with my kids too.


500 gm
(the weight converter said it was 1lb 2oz so forgive me if it's wrong) diced pork (you can uyse any meat you like, I just really like pork)

220 gm (8 oz) Hoikkien shelf fresh noodles (I use KanTong it comes in a 2 pack I only need one package to feed 3 people, but I dont know if you get these in the US? you can use any noodles though)

Vegetables of choice sliced thinly and cut into small managable pieces (I use capsicum, snow peas, onion, carrot, broccoli and cauliflower)

1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 dash worcestishire sauce
1 good glug (forgive my measurments lol) oyster sauce
1 dash soy sauce (I use reduced salt)
1 good glug sweet chilli sauce

Method:

Start by putting noodles in a heat proof bowl and poor over enough boiling water to cover. Let sit until the noodles begin to seperate.

brown meat in frying pan with a dash of olive oil if desired.

Add vegetables, ginger and garlic. Put lid on pan and let steam until vegetables are soft (If you use broccoli and cauliflower you might want to par boil them first or steam them in a microwave. just to spead up the cooking process)

Drain noodles of water and add them and sauces, stir through until everything is coated. Let et simmer until meat is cooked through.

Serve.

It is one of my absolute favourites and is sooo quick and east and whats more is it's guilt free.

Since a few of you asked yesterday and I didn't have time to share until today, here is the pumpkin enchilada recipe I did last night. Yeah I said burrito yesterday, was a little brain fart on my part. I was starving by the time I finally ate so I ate both (the recipe yields 2), and while I thought they were really good I was a little pumpkined out by the end of the second one.

From Hungry Girl: Surprise, it's Pumpkin! Enchiladas

1/3 cup chopped onion
2/3 cup canned pure pumpkin
1 1/2 tbsp taco sauce
1 tsp taco seasoning mix
2 large corn tortillas (I have a hell of a time finding those around here, only wheat ones)
3/4 cup red enchilada sauce, divided
1 slice fat free cheddar cheese, halved
1/4 cup shredded fat free cheddar cheese
Optional: salt, black pepper, fat free sour cream, chopped scallions

Preheat oven to 400 degrees

Bring skillet sprayed with non stick spray to medium heat, add onion and, stirring occasionally cook until it begins to brown, about 2 minutes. Transfer to bowl.

Add pumpkin, taco sauce, and taco seasoning to bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.

Spray a baking pan with non stick. Set aside.

Place tortillas on a microwave safe plate. Warm slightly in the microwave, about 15 seconds.

Lay tortillas flat, side by side. Spread 2 tbsp enchilada sauce on each one. Place a half slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.

Wrap tortillas up tightly and place them in the bakin pan with the seam sides down. cover with remaining 1/2 cup enchilada sauce. Bake in oven for about 8 minutes, or until enchiladas are hot. Sprinkle enchiladas with shredded cheese. Return to the oven and bake for another 5 minutes, or until the cheese has melted. If you want, top with sour cream and/or scallions. Enjoy!

Not a recipe but I put olive oil into my oatmeal.

I freaking LOVE a nice tuna salad sandwich but have recently cut wheat out of my diet as well as am no longer eating anything with added sugar or processed foods. So- essentially mayo is out. Found this recipe the other day and made it today- delicious!

http://thehealthyfoodie.com/2011/08/06/simple-tuna-fish-sandwich/

Uses Greek yogurt instead- and the addition of cayenne gives is a small kick.

That's genius! I need to give that try. I love tuna salad, but always feel awful adding mayo. Ick.

Also, I bought a Lemon Pepper spice for a recipe and added that last time. So. Good. I guess you could probably add just lemon and some pepper, but I really like the flavor it added. It has some salt in it too, so I left out the salt I would normally add.

arooroomom wrote:

I freaking LOVE a nice tuna salad sandwich but have recently cut wheat out of my diet as well as am no longer eating anything with added sugar or processed foods. So- essentially mayo is out. Found this recipe the other day and made it today- delicious!

http://thehealthyfoodie.com/2011/08/06/simple-tuna-fish-sandwich/

Uses Greek yogurt instead- and the addition of cayenne gives is a small kick.

This looks fantastic! I love tuna salad too, but I prefer to do it in a lettuce wrap, not really a bread person. I guess I'm lucky there! Thanks for sharing

Corn Casserole
Oven 350° 9x13 baking dish

1 stick butter, melted
1 can corn, drained
1 can creamed corn
2 eggs, beaten
8 oz corn muffin mix
1 Cup sour cream
1 C grated cheddar cheese (mild or sharp - your preference - even pepper jack is good)

melt butter in baking dish
add corns, stir
add eggs, stir
add muffin mix, stir
gently add sour cream, stir
top with shredded cheese

Bake uncovered until lightly browned and set (25-30 minutes ish)

Son has varied this by adding crumbled Italian sausage and sauteed onions.
I have varied by adding chopped jalepenos and onions.
Is equally as good made with gluten free corn bread mix (if 16 oz mix, just use half the box)